| • Alambic |
From the Arabic word al-anbîq,
distilling apparatus. |
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| • Alcoholl |
From the Arabic words al and kohol,
the subtle thing.
Liquid obtained by distillation of wine and other fermented
liquids also called wine spirit. |
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| • Distillation |
This is the operation that consists
of passing steam through an alcoholic liquid mixed with an aromatic
raw material: fruit, plant, spice, root or grain. The aromatic
notes captured by the molecules of alcohol are carried by the
steam. The steam is then cooled to be recovered in the form
of liquid, called a spirit or distillate. |
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| • Extract |
This is a mix of several infusions,
several distillate, or an infusion with an distillate.
These are all natural products as are distillate and infusions. |
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Infusion |
This is an alcoholic juice that is
gathered after maceration. The juice has the smell, taste and
colour of the fruit or plant that has macerated. |
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Maceration |
This is the operation that consists
in leaving fruit and/or plants soaking in a mixture of water
and alcohol.
It takes place at room temperature, that is to say without heating.
It can last 2 to 8 weeks, depending on the fruit or plants put
to macerate. |
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Spirit |
It is a synonym of distillate from
which the word spirit derives. |
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